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Baked Asian Beer Barbecue Chicken Thighs

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Servings 4 -6 servings

Ingredients
  

  • 6 chicken thighs bone-in, skin on
  • Salt and pepper
  • 3 cloves fresh garlic grated with a microplane
  • 2/3 cup 227g hoisin sauce
  • 1 teaspoon 3g chili powder
  • 1 teaspoon 3g onion powder
  • 3 tablespoons 38g low sodium soy sauce
  • 1 tablespoon 12g rice vinegar
  • 1 teaspoon 15g Sriracha
  • 1 teaspoon 21g honey
  • ½ cup 4oz stout beer
  • Rice for serving

Instructions
 

  • Preheat oven to 400F.
  • Liberally sprinkle the chicken thighs with salt and pepper on all sides. Add to a large cast iron skillet, off heat, skin side down.
  • Add pan to a burner over medium heat (this method of starting the chicken in a cold pan will render more fat and crisp the skin better than searing in a hot pan).
  • Cook until the skin has browned, turn over, remove from heat.
  • In a medium sized bowl stir together the garlic, hoisin, chili powder, onion powder, soy sauce, vinegar, sriracha, honey and beer. Pour over the chicken.
  • Add the skillet to the oven and bake until the chicken is cooked through, about 15 minutes. (For a thicker sauce, remove chicken from the pan and simmer the sauce until thickened to desired level).
  • Plate the chicken over rice, drizzle with pan sauce.